Sirloin Sandwich with Red Onion & Dried Fruit Marmalade New
Ingredients
- 1 boneless beef top sirloin steak, cut 3/4
- 1 clove garlic, cut in half
- 1/4 teaspoon black pepper
- 2 mini baguette rolls split (8
- 1/4 cup crumbled goat cheese
Marmalade:
- 1 tablespoon butter
- 1 tablespoon olive oil
- 3 cups thinly sliced red onion
- 1/2 cup dry red wine (Cabernet or Merlot)
- 1/4 cup chopped pitted prunes
- 1/4 cup fig preserves
- 2 tablespoons red wine vinegar
- 2 teaspoons fresh thyme, chopped
- 1/4 teaspoon salt
Instructions
1. To prepare marmalade, heat butter and olive oil in large nonstick skillet, over medium heat until hot. Add onions; cook 8-10 minutes or until tender and beginning to brown, stirring occasionally. Stir in wine, prunes, preserves and vinegar. Cook 5 minutes or until liquid evaporates and marmalade thickens and turns dark, stirring occasionally. Remove from heat, stir in thyme and salt. Set aside to cool.
2. Rub both sides of beef steak with garlic; sprinkle evenly with pepper. Place steak on grid over medium, ash-covered coals. Grill, covered, 7-11 minutes (over medium heat on preheated gas grill, 8-13 minutes) for medium rare (145 degrees) to medium (160 degrees) doneness, turning occasionally. About 2 minutes before steaks are done, place rolls, cut sides down, on grid. Grill until toasted.
3. Carve steak into thin slices. Evenly layer steak slices, marmalade and cheese on bottom of each roll. Close sandwiches; cut each crosswise in half.
Nutritional Information
Nutrition information per serving: 509 calories; 13g fat (5g saturated fat; 6g monounsaturated fat); 6mg cholesterol; 555mg sodium; 59g carbohydrate; 3.4g fiber; 33g protein; 10.3mg niacin; 0.7mg vitamin B6; 1.4mcg vitamin B12; 4.5mg iron; 32.7mcg selenium; 5.2mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.
